In the bottom of a large mixing bowl, whisk all the ingredients for the dressing together until well emulsified.
Add the baby greens (4 cups) and toss together well with tongs to coat in the dressing.
Add the sliced red onion (1/4 cup), the dried cranberries (1/4 cup), and the candied nuts (1/4 cup) to the bowl on top of the greens. Use the tines of a fork to crumble the soft goat cheese (2 oz.) directly into the bowl.
Toss everything gently together. Divide into two serving bowls or plates and serve.
Notes
The dressing is an approximate two-serving version of my Creamy Maple Balsamic Dressing. I like just making a big batch and using about 3 tablespoons of it for this salad recipe.
If you don't want to make a dressing from scratch, use your favorite balsamic vinaigrette, poppyseed dressing (I like Briana's), or my favorite bottled dressing: Marie's White Balsamic Shallot.
This recipe can serve four as a small side dish. It can be doubled for larger servings or for more people.